Brown the butter

• Melt the butter in a saucepan over medium heat.
• Cook until it foams and turns golden with toasty bits.

Add milk powder and cocoa

• Stir the dry milk powder into the foamy brown butter to boost the toasty flavor.
• Once browned, whisk in the cocoa powder so the hot butter activates it.

Melt in the chocolate

• Off the heat, stir in the chopped dark chocolate and the oil until smooth.
• Let the mixture cool slightly.

Whip eggs with sugars

• Whisk the eggs with the brown sugar until the sugar is fully dissolved.
• Add the powdered sugar and whisk until smooth and glossy.

Make the batter

• Fold the cooled chocolate mixture into the whipped eggs.
• Sift in the flour and salt and fold just until combined.

Bake

• Pour the batter into a lined baking dish and spread evenly.
• Bake at 175 °C until the center is just set.

Chill and cut

• Let the brownies cool, then chill before slicing for clean, fudgy squares.